Vegan Mocha Brownie Cake Is An Easy Shabbat Dessert That Is Delicious Anytime.
Vegan Mocha Brownie Cake
Vegan Mocha Brownie Cake is perfect for shabbat when you want to serve a non-dairy dessert after a meat meal. Since it contains no eggs and the nuts are optional, this is also a fine choice for your friends and family members who have food allergies or follow special diets. My tasters were not vegan but gave this cake a thumbs-up and deemed it blog-worthy. It is simple to make and mixes up easily with a wooden spoon. No stand mixer required.
I decided to make it in a miniature cake pan I had, but a regular baking pan works just as well.
If you are not serving these with meat, some real whipped cream would be delicious. Non-dairy whipped topping in a can is also available.
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What does vegan mean? Is it the same as vegetarian?
Vegetarians do not eat animals, but may consume animal-sourced products such as eggs, milk or honey. Vegan food does not contain any animal flesh or any products from animals. Plant-based meals are usually healthier but vegan food is not necessarily health food – after all, this recipe contains white sugar and white flour. Unlike traditional cakes which may use eggs and butter, this one uses plant-based applesauce and rice milk.
Is this recipe gluten-free?
This recipe is not gluten-free as written. Feel free to substitute your favorite baking mix for the white flour. The brand of chips I used are vegan, kosher, gluten-free….and very tasty!
I always butter my baking pans. What can I use instead?
To keep this cake parve, I suggest either using cooking spray, or my personal favorite, parchment paper, for easy clean-up.
I can’t find coffee syrup. What else can I use?
If coffee syrup is not available, proceed with the recipe using maple syrup instead. Add 1 teaspoon of instant espresso powder dissolved in 3 ounces of hot water. Bake for 1 hour or until a knife inserted into the cake comes out clean.
Products used in this recipe: (All food products are certified kosher)
Vegan Mocha Brownie Cake
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup applesauce unsweetened
- 1/4 cup coffee syrup can substitute maple syrup
- 1/4 cup rice or almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 1/2 cups vegan chocolate chips
- 1 1/2 cups walnuts optional
Preheat oven to 350 degrees.
Combine all dry ingredients in a small mixing bowl.
Combine all wet ingredients in a large mixing bowl.
Add dry ingredients to wet ingredients. Mix well with a wooden spoon.
Spread batter into an 8 x 8 pan coated with cooking spray or lined with parchment paper. Bake for 35 minutes or until a toothpick inserted comes out clean. Remove from oven and cool in pan for 30 minutes.
This cake was adapted from a recipe by Susan Beram